Subj : National Chilli Week - 4
To   : All
From : Dave Drum
Date : Tue Oct 01 2024 05:36 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Alabama Picnic Chilli
Categories: Chilli, Vegetables, Herbs, Chilies, Stews
     Yield: 12 Servings

     5 lb Coarse-ground beef
     1 lg Onion; diced fairly fine
   1/2 c  Green bell pepper; diced
     2 tb GFS or Minor's beef base
     1 ts Cocoa (Nestle or Hershey) *
     5 ts Garlic granules
     1 tb Ground cumin
    48 oz Can tomato juice
     5 tb + (3 ts) chilli spice
   1/2 ts Fresh black pepper

 * NOT the hot chocolate drink mix with sugar and other
 nasties that don't go well in my chilli.

 Here is one of mine that is a good starting point for
 experimenting. I use my own chilli mix... but Gebhardt's,
 Mexene or Chilli Man will work pretty well. Ray's Chilli
 owner says he is bringing out a line of chilli mix as soon
 as he finds a spice company to mix and package to his
 recipe. Apparently it has different requirements from using
 spices to can chilli.

 Combine the beef base, tomato juice, chopped veggies, cocoa
 and 4 teaspoons of powdered garlic in a dutch oven over a low
 (simmer) flame.

 Divide the hamburger into three more-or-less equal batches
 and brown it in a separate skillet. Add 1 teaspoon of chilli
 spice per batch. When browned and crumbled drain excess fat
 and add to dutch oven. Repeat until all ground beef is in
 the chilli pot. Add the black pepper to the chilli pot.

 Stir in 1 tablespoon per pound of meat of the chilli powder
 (5 Tb for this batch). Cover pot and let simmer, stirring
 once in a while. When the onions and peppers are cooked
 (about 1 1/2 hr) taste the pot.

 You will probably find that you'll need to add the remaining
 tablespoon of garlic powder and the tablespoon of ground
 cumin. You may also want to add an additional tablespoon of
 chilli powder at this time. Trust me on the garlic and
 cumin. It adds the final kick.

 For those desiring a hotter product add cayenne until your
 lips turn numb and your sinuses drain if you like. I made
 this batch extra-mild in deference to picnic attendees who
 don't handle heat real well. Sadly, Maya Houston thought it
 was still too hot after she tasted a spoonful.

 As noted - this recipe starts extra mild as a base line in
 deference to the non chile heads for whom I made it. Add
 heat or chipotles to suit yourself. Black or pinto beans
 will work - add them AFTER the chilli is cooked.

 From: Uncle Dirty Dave's Kitchen
 Posted By: Dave Drum, [email protected]
 Post Date: Sun, 19 Sep 1999

 From: http://www.pepperfool.com

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... As a matter of fact, it IS a banana in my pocket.
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